Christmas cake soufflés

Christmas cake soufflés

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Turn leftover fruitcake or Christmas pudding into these individual hot desserts, served with warm caramel sauce to pour into each pot

Nutrition: per serving
NutrientUnit
kcal158
fat5g
saturates1g
carbs24g
sugars20g
fibre1g
protein5g
salt0.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.

  • STEP 2

    Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn’t too streaky.

  • STEP 3

    Divide the mixture between the ramekins, running your finger around the top inside of each to leave a ‘gap’ between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce.

  • STEP 4

    Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.

Goes well with

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